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Canning and Preserving 206

Pear Honey

Pear Honey

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"This tastes so much like honey, your friends will never believe that the bees did not make it. Great on hot biscuits and to give as gifts. This was my grandmother's recipe that she made every fall. Hope you love it!" — by VICKSEXT 
Pear Butter

Pear Butter

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  • 49
"Pear butter is lightly scented with orange and nutmeg. This is an old recipe from a dear friend. Its taste is so good in toast or even on top of steak or chicken." — by SUNFLOWER71 
Red Currant Jelly

Red Currant Jelly

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  • 13
"A classic red currant jelly made from fresh currants. This came from my one of my mother's handwritten recipe cards. I do not know its origin, but know it probably dates back to the early 1940's." — by BJBORSODY 
Spicy Refrigerator Dill Pickles

Spicy Refrigerator Dill Pickles

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""This is a wonderful, spicy dill pickle with a nice hint of sweetness. Plan to at least double the amount of crushed red pepper if you like it REALLY spicy...YUM!"" — by FAIRYFAHRENHOLZ 
Carolina BBQ Peppers

Carolina BBQ Peppers

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  • 9
"These BBQ peppers are always a hit with any crowd. If you don't want them quite as spicy, remove the seeds." — by CarolinaCook 
Pickled Peaches

Pickled Peaches

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  • 7
"These peaches are very different and very yummy. We had a bumper crop of peaches one year and I remember my grandmother making these. We ate them for months and I still love them." — by MISSCOOKSALOT 
Nana's Southern Pickled Peaches

Nana's Southern Pickled Peaches

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  • 19
"Old Southern favorite. Great on picnics with cucumber sandwiches or at Sunday supper." — by BLUEROWZE 
Champagne Jelly

Champagne Jelly

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  • 4
"Made from champagne or sparkling wine, this simple recipe makes a clear, crisp jelly, excellent for hors d'oeuvres." — by GONEZAP 
Drink Mix Jelly

Drink Mix Jelly

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  • 4
"Strawberry jelly made with powdered drink mix. An inexpensive and delicious spread. Try using different flavors of fruit and drink mix too." — by Connie K 
Grape Jelly

Grape Jelly

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  • 27
"This is a short and simple grape jelly recipe." — by JELLYKO 
Pickled Asparagus

Pickled Asparagus

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  • 23
"Use the freshest asparagus for best color. These make great appetizers or garnishes. They look so pretty all 'canned up'!" — by Behr 
SMUCKER'S(R) Stuffed French Toast

SMUCKER'S® Stuffed French Toast

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  • 18
"Thick French bread slices are stuffed with a fruity cream filling before being lightly battered and fried. A sweet glaze of orange juice and SMUCKER'S(R) Apricot Preserves is drizzled over for the finishing touch." — by SMUCKER'S®  Provided by SMUCKER'S®
Quince Jelly

Quince Jelly

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  • 13
"An old family recipe for quince jelly. Quince is a fruit related to apples and pears. It is quite tart, and cannot be eaten raw. This jelly is the perfect way to make use of the quince fruit." — by FAYEBABES 
Perfect Lemon Curd

Perfect Lemon Curd

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"Wonderfully tart, classic English lemon curd ... perfect with scones and tea." — by TAWNIE44 
Strawberry Preserves II

Strawberry Preserves II

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  • 3
"Yummy strawberry freezer preserves! This is an easy recipe, but it has to set overnight to congeal properly." — by ZANDALI 
Grandma's Pear Preserves

Grandma's Pear Preserves

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  • 68
"Grandma grew up in rural NC and always made these for the family. They are so good ... I hope you enjoy these as much as we have." — by Bridget 
Sparkling Holiday Jam

Sparkling Holiday Jam

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  • 74
"This Strawberry-Cranberry Jam is delightful. I looks beautiful in a jar with a ribbon in a Christmas basket." — by ARANDYGAIL 
Lingonberry Jam

Lingonberry Jam

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  • 4
"A sweet but still tart jam with Swedish lingonberries. This goes really well with classic Swedish meatballs or fried herring (Swedish style)." — by LOTTAAN 
Rhubarb Berry Jam

Rhubarb Berry Jam

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  • 53
"A great combination of 3 berries and rhubarb, this is the first recipe I've found where the rhubarb isn't too overpowering." — by Karen 
Pickled Hot Peppers

Pickled Hot Peppers

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  • 42
"These pickled peppers are great in salads or to serve alongside a meat dish. These can be made less spicy by removing the seeds from the peppers." — by Pam 
 
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